Kabab (kabob) Golpayegan in Persian Featured

Golpaygan and its famous Kebab










Gulpaigan or Golpāyegān is a town in west-central Iran, 90 miles (145 km) northwest of Isfahan. According to the 1986 census, its population was 35,253. This town is famous for its beautiful Persian rugs. Golpayegan is famous for its dairy products and people travel to Golpayegan to taste their delicious kabob. Wood carving is also popular in Golpayegan.

Googad Citadel which is located near the city of Golpayegan in Esfahan province, dates back to about 4 centuries. The only written document that has been left from the citadel belongs to about 130 years ago. This document indicates that half of the citadel was built by a person named Ali Khan who gave his share of the citadel to his wife as dowry and for this reason it was called AliKhani Citadel for some time.
The citadel was used as a caravansary for businessmen during peace time and it is used as a hotel with good facilities nowadays. In this shot ,a part of the citadel is seen ; in the right there is a small well, reveted with the stones and the place opposite the waterfront is currently used as a traditional teahouse with lots of decoration on its walls and ceiling.

Another point about this citadel is that the doves acted as an alarm system for of the citadel so that special openings were considered for the doves to settle in the citadel’s wall and whenever they heard strange sound they also began to make noise.

Now time for Kebab from Golpayegan

{this recipe is just a similar English version of what is cooked in the video}

Lamb and beef kubideh are one of my favorite types of kebab. The blend of the beef and lamb is really unique and quite tender. Serve kubideh over white, saffron, or basmati rice with pita bread and olives.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 lb. lean ground beef
1 lb ground lamb
1 large onion, grated
1 egg
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon tumeric (optional)
In a mixing bowl, combine all ingredients, mixing with hands or wooden spoon. Refrigerate up to two hours, until ready to cook.
Take a handful of meat and roll into a tennis ball sized portion. Place on long, flat skewer and form into cigar shape, around the skewer. It will look like a sausage on the skewer.
Place on heated grill and cook for about 4-6 minutes on each side, or until done.

Persian Instructions


Last modified onTuesday, 01 April 2014 13:05
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